Vegan Ricotta

-
Ingredients:
  • 1 liter high protein soy milk (we use Alpro 50G)
  • 6 gr nutritional yeast
  • 6 gr salt
  • 40 ml white vinegar
  • 0.4 gr lactic acid in 6 ml water
  • 3 gr salt
Directions:

- Heat milk with salt and nutritional yeast

- As soon as it starts to boil, turn off the heat and immediately add vinegar

- Stir for 1 min and wait 15 mins

- Put the curd in a bowl with a strainer covered by a cheesecloth

- Let it rest for 3 mins, discard the liquid in the bowl and start to squeeze the curd       until getting the desired texture

- Put dried curd in a bowl, add lactic acid mixture and salt

- Stir the curd and check the taste in order to adjust the amount of salt/lactic acid

- Let the curd cool down in the bowl or in a cheese mold

- The ricotta can be stored in the fridge for 5 days


It can be used as a spread, to fill empanadas, you could add chopped spinach and fill some cannelloni or ravioli, the uses are endless! :)




Popular posts from this blog

Vegan Gluten-Free Cachapas

-
Image
(Makes 4 cachapas approx.) Ingredients: 4 fresh corn cobs (150-180 gr. approx. in grains per cob) 4 tbsp of brown sugar or coconut sugar 4 tbsp of Harina PAN (pre-cooked corn flour) 1 tbsp of rice flour 1 tbsp of margarine 1 tsp of baking powder ½ tsp of salt ½ tsp of xanthan gum a few tbsp of rice milk Directions: Mix everything well in a bowl and then blend with a hand blender, trying not to blend too much to preserve the texture of the dough. Let sit for a moment while heating a flat pan or budare to medium heat. Scoop a bit of the dough and pour it into the pan, and wait until it gets well cooked (about 10-15 min at medium heat, checking to make sure it's easy to turn). If the first cachapa is hard to turn it's likely because the dough's a bit watery, if that's the case, then add a little more Harina PAN/rice flour to the mixture. They can be filled with anything you like but they are especially good with our vegan cheeses!
Read more

Mung Beans Veggie Pancakes

-
Image
(Makes about 10 small pancakes) Ingredients: 120 gr mung beans 100 ml water 4 tbsp glutinous rice flour 4 tbsp corn flour 1 tbsp flax seeds 1 tbsp coconut sugar 1 tbsp salt A pinch of black pepper A pinch of turmeric Oil (for “frying”) Veggies suggestion, you can use whichever you prefer: (finely chopped): Scallion Shallot Garlic Spinach Sauce: 5 tbsp gluten-free soy sauce 2 tbsp water A few drops of sriracha a pinch of dried garlic or a crushed and chopped garlic clove 1 tsp agave syrup Directions: Wash, and rinse mung beans, and let soak overnight with enough water for them to expand. Wash the mung beans again, drain, and add them to the blender with water, and the rest of the dry ingredients (except the veggies). Blend well, try the dough, and adjust salt, pepper, sugar, and flour or water if needed. Heat a flat pan over medium heat, add a bit of oil, and wait until it’s hot to spread evenly on the pan. Add the mix to a bowl and add the chopped veggies, mix with a wooden spoon while...
Read more

Vegan Potatisgratäng

-
Image
I made this Potatisgratäng with a homemade cashew cream, for a change (I normally use soy cream alone). And I must say it’s worth it. Ingredients: 6 medium size potatoes 1/2 cup of cashews 1 cup soy or another plant-based cooking cream 3 cloves of garlic 1 small white onion 1 tsp coconut sugar salt pepper oregano dill Directions: Peel and cut the potatoes into fine slices and set aside. Stir fry the onion and garlic with a bit of oil or water until transparent, then add the coconut sugar and a pinch of salt and pepper. Add the cashews, soy cream, herbs, and onion+garlic mix into a blender, and blend well. Taste to adjust seasoning. Then use the cream to make layers alternating with the potato slices. Cover the last cream layer with some vegan cheese (I used vegan mozzarella and parmesan). Bake at 200°C for about 30 min or until golden (I usually change the oven heat to broil the last 10 min). Enjoy! I also steamed some broccoli and stir-fried some tofu to go with this 🌱.
Read more